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Or is that a brown hole?

I was just gonna say to use it when you are away from the house and use it to chill draft beer when serving! That's the real excuse to get it, the other is is just another use! :)

Get/make two chillers. Put one in a tub of ice, then the second in your wort. Use it as a prechiller.

Yup, one of biggest reasons I haven't stepped up to biab or all grain. Wort chiller and a big enough turkey fryer I can afford. One of these days.

Hmmm, I'll have to take some ideas to the lhbs and pick some brains. I'll keep y'all updated.

Have you thought of a really sugary sweet lemonade for your priming solution?

I do partial boils. When I start to heat my water, I put three gal of distilled water in the freezer and cook as usual. When I chill my wort, I chill it in the pot in a ice bath till it reaches 120-150 in about 10 min or less. I then dump as much of the almost frozen water into the pot as it...

What mixtures have you tried and which one is closest? I'll try some experiments soon too if you don't mind sharing.

So any success with this? This is an excellent summer beer. I would love to get an extract clone of this going so I can have it in a few months!

Get a 20qt stock pot, use 2.5-3 gal then top off to 5-6 in fermenter. Called partial boil, used very commonly, and with great success. Full boil is better if possible, but sometimes not able to do on stovetop, and the pot can be more expensive, and you will need a chiller instead of using cold...

Who cares! They say nothing infected will harm you. Just think of all the money I could of saved by not taking all those antibiotics the quack drs prescribed me just to get money!

No, biggest thing to remember us to keep your foot on the rubber, otherwise it's a balk and an improper pitch.

Na, your fine. Just pour it all into a fermenter and pitch the yeast. Bread yeast is fine (people here may say you have to buy this fancy "beer yeast", whatever! It's all the same!) and let it go for at least 5 days then bottle!

I definitely second the statement to go ahead and get your second batch going soon. You will be wanting another before you know it! Start getting your pipeline full. Brew another in a week or two. I try to brew at least once a month, if not more often. If I have money and an open fermenter, I...

Give them at least 3 weeks at 70 to carb up then try a few. After that put some in your fridge for a few days whenever you want some. They will last a long time sitting at a stable 70. I have some almost a year ok and still taste great. Some even better now that they have aged!

Yeah, about 1/8-1/4 inch both ends. Mine are pretty close to mush. Taste pretty good, just soggy. I'm going to try and deep fry them. Maybe a different cucumber or cut more off?

So I tried these last night, decent taste but they were soft and not crisp at all. Kinda disappointed in this. Any suggestions?

Wait! I thought we already exported everything other than BMC, because I have to pay export prices whenever I order anything else from a bar or restaurant!! :)

This has quickly become my go to beer. But it truly has ruined all other beers for me. They all are lacking that beautiful hop flavor and aroma!! Gotta get another batch started soon.

I boiled my cans in my pressure cooker with no weight for 10 min. Will instill need to refrigerate them or are they ok in my pantry?